Delicious in its simplicity – beans palya

beans palya
Myhusband tells me, this palya tasted exactly the same somehow everywhere he had tried it – restaurants, wedding feasts, home
I tell him – that is because it is JUST SO SIMPLE!
That does NOT go to say the dish is too simple.
This palya lights up any south Indian meal, spicy or light. Why I am mom have had an entire meal of just steamed rice and the vegetable!
As usual – it takes not more than 10 minutes.
With a short cooking time, I also feel the nutrients of the vegetable, apparent by the color are retained – how wonderful!

Serves 2-3

French Beans – 500gms                        Freshly grated coconut – 1/4th cup
Salt to taste
For tempering
Mustard seeds – 1tsp                                         Curry leaves – Few
Green chillies – 2-4                                             Oil – 2-3 tsp
– Wash, drain and chop the beans into small pieces
– In a pan, add oil. add mustard seeds once the oil is hot.
_ Once the mustard sputters, add curry leaves and let them crisp
slightly before adding split green chillies.
– Add  the beans, salt to taste, toss and let it cook covered on medium     flame for 5-8 minutes. The beans will lose just a tiny bit of color, but
not the crunch.
– Once the beans are just-cooked, turn the flame off, add grated fresh     coconut and toss.

That’s it!

You would find it so simple yet so delicious, you would end up nibbling into at least half of it even before meal – time. To snack, just roll it into a roti or between two slices of bread, with chutney powder for added taste.





Majjige huli – nothing like the usual sambhar

Majjige literally is sour curd or butter milk and huli is sometimes the name given to sambhar.
I tried coming up with a name that would communicate the simple, yet delicious and feast-worthy dish that it is …but other languages don’t seem to do justice.

It is, in fact a fairly simple and quick dish, but you would find at least 7 out of 10 guests who have never eaten such a thing. I have even managed to surprise south Indian friends of mine!
The variety is amazing too – radish; cauliflower;beans&potato;bamboo shoot, ash gourd

As usual, it wont take you more than 10-15 minutes to prepare it and it goes fabulously with steamed rice (or if you like, hot parathas)
Here goes..
majjige huli_Fotor
Recipe Serves 4

For the curry
Coconut – 1cup                                                        Vegetable – 1/2 to 1 cup
Green chillies – 4                                                     Curd 1/4th cup
Red chillies – 2                                                          Salt to taste
For tempering
Mustard seeds – 1 tsp                                              Red chillies – 2-3
Ghee – 1 tablespoon

– Par cook the vegetable adding (usually, depending on firmness of the     vegetable used 1 whistle in a pressure cooker or 7-10 minutes in      boiling water would do). Retain with water

– Meanwhile, grind coconut, red chillies, green chillies using curd.
– Add to boiled vegetable and its water, add salt and boil for another 5-    8 minutes
– Temper in ghee with mustard & coarsely cut red chillies (in that order)